A peek at pickling cucumbers

I plan to jar as many tomatoes as possible this summer in order to eat them, obvi, and to give them as holiday gifts during the winter.

My mom gave me a crash course in pickling and ‘canning’ over the weekend. I am really excited to experiment with different recipes but I now realize you need a huge pot to seal all the jars under boiling water. The process is relatively easy but the equipment is key. Off to the kitchen store!

Oh, and the calcium chloride additive to make the pickles crispy is not worth taste testing.

Bread and butter pickles

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1 Comment »

  1. Jackie Hartson Said:

    Hey Jamie!
    Remember the longer you store them (6 months etc., no >1 year), the better they taste.
    🙂


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